Cream strawberry cranberry meringue sandwich roll
Overview
This happy dessert was only successful after two experiments~ The process of making puff pastry is very troublesome, but I like puff pastry so much, what should I do~ One time, Little Bear bought Indian flying cake crust and found that this can completely replace puff pastry. So I was obsessed with studying how to use Indian puff pastry crust~ I saw cooking similar to puff pastry rolls in a Japanese gourmet column, so I quickly started practicing. A treasure for everyone.
Tags
Ingredients
Steps
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Defrost the Indian pancake crust until it becomes slightly soft. Cut into long strips about 1cm wide and do not melt completely, otherwise it will be very sticky and cannot be shaped
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Wrap tin foil into a roll about 15 cm long and 3 cm in diameter, and wrap the outer layer with oil paper. Note~ Be sure to wrap it with a layer of oil paper, otherwise the pie crust will be completely stuck to the tin foil and cannot be removed
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Roll the flying cake skin cut into strips on the tin foil roll in picture 2. Pay attention~ I put an ice pack on it and completed the rolling action at low temperature. Otherwise, the crust will become soft quickly. Roll it up quickly.
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This is shaped mashed potatoes. The mashed potatoes are actually prepared at the beginning. The method is: put the potatoes in the microwave for 5 minutes on high heat, crush them into a puree, add honey, milk, jam (strawberry jam and cranberry jam), put it into a piping bag, and set aside
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Preheat the oven to 180 degrees for 10 minutes; line the base with tin foil and oil paper, and brush with a layer of melted butter; arrange the rolls, turn the heat up and down, and bake at 180 degrees for 12 minutes.
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This is a baked roll. Take it out and wait to cool; gently pull out the innermost layer of tin foil; slightly turn the outer layer of oil paper and slowly pull it out.
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Just fill with the prepared mashed potatoes
